1 (8 oz.) pkg. shell macaroni (uncooked)
3 c. fresh broccoli flowerets
1 (6 oz.) can small pitted ripe olives, drained
1 sweet red pepper, cut into thin strips
1 c. small cherry tomatoes
2 small yellow squash, sliced
2 carrots, scraped and sliced
1/4 c. thinly sliced green onions
1/4 c. grated Parmesan cheese
1 (8 oz.) bottle Caesar salad dressing (Paul Newman)

Cook macaroni according to package directions. Drain. Rinse with cold water. Drain again. Layer half each of pasta and next 8 ingredients in large (2 1/2-quart) bowl. Drizzle with half of salad dressing. Repeat layering with remaining ingredients. Cover and chill at least 8 hours. Toss gently before serving, if desired. Yields 10 to 12 servings. Actually up to 20. Serves 20. Must do ahead.